This research was conducted at three fish smoking sites and three marketing centres in the Tema municipality, to compare the microbial load of smoked sardine (Sardinella aurita). Microbial load of smoked sardine were determined using aerobic plate count, yeast and moulds, coliform bacteria, Escherichia coli and Staphylococcus aureus counts, Salmonella typhi detections, with pH and water activity. The results indicated that the aerobic plate counts within the smoking sites ranged from 6.2 x 10 4 to 3.3 x 10 5 cfu/g; yeast and moulds from 1.1 x 10 2 to 9.3 x10 4 cfu/g; and coliform bacteria from 0.0 to 2.1 x 10 4 cfu/g. For marketing centres, the values ranged from 7.2 x 10 4 to 4.1 x 10 7 cfu/g, 5.0 x 10 2 to 8.0 x 10 4 cfu/g, and 4.7 to 2.0 x 10 2 cfu/g for aerobic plate count, yeast and moulds and coliform bacteria respectively . E. coli was poorly represented in samples obtained from Manhean (3.1 x 10 2 cfu/g) and Newtown (1.8 x10 4 cfu/g). Staphylococcus aureus was completely absent from all samples analysed. An isolated case of Salmonella typhi detection was made from Community 1 market samples. pH values were between 5.84 and 6.42 for all samples. Microbial counts of smoked sardine samples from smoking sites and marketing centres were significantly different (P < 0.05), with the latter recording higher values. Generally microbial counts for samples from the smoking sites were within acceptable limits of GSB, while those from marketing centres were not. Keywords: Fish, Tema, Sardinella aurita, plate count, bacteria.

Abstract

This research was conducted at three fish smoking sites and three marketing centres in the Tema municipality, to compare the microbial load of smoked sardine (Sardinella aurita). Microbial load of smoked sardine were determined using aerobic plate count, yeast and moulds, coliform bacteria, Escherichia coli and Staphylococcus aureus counts, Salmonella typhi detections, with pH and water activity. The results indicated that the aerobic plate counts within the smoking sites ranged from 6.2 x 10 4 to 3.3 x 105 cfu/g; yeast and moulds from 1.1 x 102 to 9.3 x104 cfu/g;and coliform bacteria from 0.0 to 2.1 x 104cfu/g. For marketing centres, the values ranged from7.2 x 104 to 4.1 x 107cfu/g, 5.0 x 102 to 8.0 x 104cfu/g, and 4.7 to 2.0 x 102cfu/g for aerobic platecount, yeast and moulds and coliform bacteria respectively . E. coli was poorly represented insamples obtained from Manhean (3.1 x 102cfu/g) and Newtown (1.8 x104cfu/g). Staphylococcus aureus was completely absent from all samples analysed. An isolated case of Salmonella typhi detection was made from Community 1 market samples. pH values were between 5.84 and 6.42for all samples. Microbial counts of smoked sardine samples from smoking sites and marketing centres were significantly different (P < 0.05), with the latter recording higher values. Generally microbial counts for samples from the smoking sites were within acceptable limits of GSB, while those from marketing centres were not